Mexican Shrimp & Quinoa Salad
The combination of fresh sweet corn, juicy tomatoes, black beans, and shrimp make this Mexican-inspired salad a must-have on any summer menu!
Mexican Shrimp & Quinoa Salad
Servings: 4 Servings
Calories: 326kcal
Ingredients
- 2 ears sweet corn husks removed
- 3 cups cooked quinoa cooled
- 2 medium Roma tomatoes diced
- 1 15-ounce can black beans, rinsed and drained
- ½ cup fresh cilantro finely chopped
- Juice of 1 lime
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 pound peeled and deveined shrimp cooked
Instructions
- Place the corn in a large pot and add just enough water to fill the pot 1-inch of the way up. Bring to the water to a boil, cover, and let the corn steam for 5-8 minutes. When done, remove from the heat and let the corn cool completely.
- Once the corn is cool to the touch, slice the kernels from the cob and transfer them to a large mixing bowl. Add the quinoa, tomatoes, black beans, cilantro, lime juice, chili powder, and cayenne pepper. Toss to combine. Taste and season with salt and pepper.
- Once seasoned to your liking, either add the shrimp directly into the bowl and toss the salad together, or serve the salad as is and arrange the shrimp on top.
Nutrition
Nutrition Facts
Mexican Shrimp & Quinoa Salad
Amount Per Serving
Calories 326
Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 285mg95%
Sodium 908mg38%
Potassium 544mg16%
Carbohydrates 39g13%
Fiber 5g20%
Sugar 4g4%
Protein 31g62%
Vitamin A 625IU13%
Vitamin C 12.5mg15%
Calcium 191mg19%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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